Best Vegetarian Stuffed Red Pepper Recipe for Easy Meals

Stuffed red peppers are a delightful dish that combines vibrant color, hearty vegetables, and wholesome grains to create a meal that’s both nutritious and comforting. If you’re looking for a vegetarian recipe that’s packed with flavor and easy to prepare, this is the perfect choice.

The natural sweetness of the red peppers pairs beautifully with a savory filling of quinoa, black beans, corn, and spices, all topped with melted cheese for that irresistible finish. Whether you’re serving this for a weeknight dinner or a special occasion, these stuffed peppers are sure to impress even the most dedicated carnivores at your table.

Not only does this recipe celebrate the freshness of vegetables, but it also offers a balanced meal with protein, fiber, and essential nutrients. It’s versatile, easy to customize, and makes for excellent leftovers.

Plus, it’s a great way to introduce more plant-based meals into your routine without sacrificing taste or satisfaction.

Why You’ll Love This Recipe

Flavorful and filling: The combination of black beans, quinoa, and spices creates a rich, satisfying filling that keeps you full and happy.

Easy to make: With straightforward steps and simple ingredients, this recipe fits perfectly into a busy lifestyle.

Healthy and nutritious: Red peppers are high in vitamins A and C, while quinoa adds complete protein, making this a balanced vegetarian meal.

Customizable: You can easily swap out ingredients based on what you have in your pantry or your dietary preferences.

Ingredients

• 4 large red bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese (or vegan cheese for dairy-free)
• 2 tbsp olive oil
• Fresh cilantro, chopped (optional, for garnish)
• Juice of 1 lime

Equipment

• Baking dish or casserole dish
• Medium saucepan with lid
• Large skillet
• Cutting board and knife
• Mixing bowl
• Wooden spoon or spatula
• Measuring cups and spoons

Instructions

1. Preheat your oven to 375°F (190°C). Prepare the red bell peppers by cutting off the tops and removing the seeds and membranes inside. Set aside.
2. Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and quinoa is tender.
3. Sauté the aromatics: While the quinoa cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. Add spices and vegetables: Stir in the ground cumin, smoked paprika, chili powder, salt, and pepper. Mix well. Then add the black beans and corn, cooking for 3-4 minutes until heated through.
5. Combine the filling: In a large mixing bowl, combine the cooked quinoa, sautéed vegetable mixture, and lime juice. Taste and adjust seasoning if needed.
6. Stuff the peppers: Carefully spoon the filling into each hollowed red pepper, packing it gently but not overflowing.
7. Arrange in baking dish: Place the stuffed peppers upright in a baking dish. Cover the dish loosely with foil.
8. Bake: Bake in the preheated oven for 30 minutes. Then remove the foil, sprinkle the shredded cheese evenly over the tops of the peppers, and bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
9. Garnish and serve: Remove from the oven, let cool for a few minutes, then garnish with fresh cilantro if desired. Serve warm.

Tips & Variations

For a vegan version, simply substitute the cheddar cheese with your favorite plant-based cheese or omit it entirely.

You can add chopped mushrooms or zucchini to the filling for extra texture and flavor.

If you prefer a spicier kick, add some finely chopped jalapeños or a dash of hot sauce to the filling.

To save time, prepare the quinoa and sautéed veggies a day ahead and assemble just before baking.

Nutrition Facts

Serving Suggestions

These stuffed red peppers pair wonderfully with a crisp green salad or a side of roasted vegetables. For a heartier meal, serve alongside warm crusty bread or a light soup like a Clam Chowder San Francisco Recipe (vegetarian substitute recommended).

For a touch of sweetness to end the meal, consider a scoop of refreshing Cinnamon Pecan Ice Cream or a slice of Chocolate Heaven Cake to delight your taste buds.

Conclusion

This vegetarian stuffed red pepper recipe is a fantastic way to enjoy a wholesome, flavorful meal that’s satisfying and nutritious. It’s perfect for those who want to eat more plant-based dishes without compromising on taste.

The vibrant red peppers filled with a hearty blend of quinoa, beans, and vegetables bring a colorful and inviting dish to your table that’s sure to become a family favorite.

Whether you’re cooking for busy weeknights or hosting friends, these stuffed peppers provide a nutritious boost and a comforting meal. Plus, the recipe is flexible enough to adapt to your pantry staples and personal preferences.

Don’t forget to explore other delicious recipes on this site, like the Classico Sun Dried Tomato Alfredo Sauce Recipe for a creamy pasta dish that complements vegetarian meals perfectly. Happy cooking!

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